Heat oil (1 tsp).

Put chopped garlic (1 tsp).

Add ginger (1 tsp, finely chopped).

Add fresh green chilies (1 tsp, finely chopped). (Pro tip: Adjust the amount according to your taste preference).

Stir and cook for 1 minute.

Add green peas.

Mix. Cook for 1 minute on a high flame.

Add fresh beans (80 gm, very finely chopped).

Add fresh carrots (80 gm, very finely chopped).

Add regular table salt (½ tsp) or according to your taste.

Mix and cook well on a high flame for 3 to 4 minutes. Transfer it to a plate when done. Keep it aside to cool down.

In a separate bowl, grate or mash 2 potatoes of medium size (boiled and peeled).

Grate fresh paneer (50 gm). (Pro tip: You may skip paneer if you do not have it at home. However, adding it will enhance the taste).

Add the cooked vegetables.

Add fresh coriander leaves (¼ cup, very finely chopped).

Add garam masala powder (¼ tsp).

Add black pepper (¼ tsp, crushed).

Add oregano (½ tsp).

Add red chili flakes (½ tsp). (Pro tip: If you want the kababs to be less spicy, skip this step).

Mash and mix everything nicely.

Tear 3 slices of bread into smaller pieces and put them in a mixer grinder.

Grind them to make the bread crumb.

Add half of the bread crumbs to the mixture.

Mix nicely and make a dough. Keep it aside so that it sets properly.

Take the remaining bread crumbs on a plate.

Make small balls of 100 gm of mozzarella or processed cheese. Keep them on a plate.

Take a little mixture in your hand. Press it to make it flat.

Put one mozzarella cheese ball in it.

Seal it nicely.

Press it again to give the final shape to the kabab.

Put it on the plate with bread crumbs.

Coat it and press it nicely.

Repeat steps 27 to 32 to make all the kababs. Keep them aside on a plate.

Heat an adequate amount of cooking oil in a kadai on a high flame. (Pro tip: Always fry kababs in hot oil otherwise, they will absorb excess oil).

When hot, reduce the flame to medium and release the vegetable kababs one by one very carefully from the side of the kadai. (Pro tip: Do not put too many kababs into the oil at a time. Batch frying will allow easy flipping and perfect frying of the kababs).

Flip and fry for 3 to 4 minutes.

Remove them on a strainer when golden brown. (Pro tip: You may put them on absorbent paper to drain the excess oil).

Your tasty homemade vegetable kababs are now ready.